Equipment
Ingredients
Produce
- 250 g ripe mango, peeled and diced
Dairy
- 200 g whole milk plain yogurt, chilled
- 100 ml whole milk, chilled
Flavorings
- 20 g granulated sugar
- 2 g ground cardamom
Garnish
- 50 g ice cubes
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 208 kcal
- Protein
- 6 g
- Carbohydrates
- 36 g
- Fat
- 5 g
- Fiber
- 2 g
- Sugar
- 34 g
- Sodium
- 70 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 18 mg
- Potassium
- 443 mg
- Calcium
- 196 mg
- Iron
- 0.4 mg
- Magnesium
- 32 mg
- Phosphorus
- 156 mg
- Zinc
- 1.0 mg
- Vitamin A
- 118 mcg
- Vitamin C
- 46 mg
- Vitamin D
- 0.8 mcg
- Vitamin E
- 1.2 mg
- Vitamin K
- 6 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.6 mcg
- Thiamin
- 0.10 mg
- Riboflavin
- 0.28 mg
- Niacin
- 1.0 mg
- Folate
- 63 mcg
- Water
- 261 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Using a chef's knife and cutting board, peel the mango, remove the flesh from the pit, and dice into uniform chunks.
Transfer the diced mango into the blender pitcher along with the plain yogurt, whole milk, granulated sugar, and ground cardamom.
Blend the ingredients on medium-high speed until the mixture is completely smooth, creamy, and free of any fruit fibers.
If using ice cubes, add them to the blender and pulse briefly just to chill the mixture further, or place the ice directly into serving glasses.
Pour the lassi into glasses, optionally garnishing with an extra pinch of ground cardamom on top.
Chef's Notes
- For the most authentic flavor, hunt down Alphonso or Kesar mangoes at a local Indian market during their peak season in early summer.
- If using canned mango pulp instead of fresh mango, omit the granulated sugar initially, as most commercial mango pulps are already heavily sweetened.
- Temperature is crucial for maximum refreshment. Ensure both the milk and yogurt are thoroughly chilled before blending.
- Grinding whole green cardamom pods in a mortar and pestle just before use will yield dramatically more aromatic, floral results than pre-ground cardamom powder.
- A tiny pinch of saffron soaked in a teaspoon of warm milk for five minutes makes an excellent, luxurious addition to the blender.
Storage
Refrigerator: 2 days — Store in an airtight glass jar or bottle. Separation is natural; shake vigorously before drinking.
Troubleshooting
Lassi is too thick to drink comfortably
Cause: Yogurt was naturally very thick or mango had a low water content
Fix: Blend in an additional 20 to 30 ml of cold milk or water until desired consistency is reached
Prevention: Use standard plain yogurt rather than strained Greek varieties
Lassi tastes overly tart or sour
Cause: The mangoes were underripe or the yogurt was particularly acidic
Fix: Blend in another 10 to 15 grams of sugar or a splash of honey until balanced
Prevention: Smell the mangoes before using; they should have a strong, sweet aroma at the stem
Stringy fibers in the drink
Cause: Using a highly fibrous variety of mango like Tommy Atkins without adequate blending
Fix: Pass the blended mixture through a fine mesh strainer before serving
Prevention: Source non-fibrous mangoes like Alphonso, Ataulfo, or Kent
Cultural Context
Originating in the Punjab region of the Indian subcontinent, lassi is one of the oldest yogurt-based beverages in the world. Traditionally churned in clay pots with a wooden whisk called a madhani, it was designed to provide cooling refreshment during scorching summer months. While sweet and salty plain lassis are the most traditional, mango lassi has become an iconic global favorite, seamlessly blending the king of fruits with India's rich dairy culture.
